This recipe is great for receive people: it is easy to prep and most of people love it. The consistency of cream and the flavor of sicilian lemon adds to this dessert, a sharp sense of balance. In the fist part of ingredients, you can replace condensed (veggie) milk for dates and increase the tofu, removing the milk cream, so you’ll have a raw recipe. The measures of each ingredient, in fact, are up to your taste, you just need prove while you prepare it (yes, i’m the kind who makes some recipes “on the eyes”). So, I hope you enjoy it as much as I do (:
ingredients.
directions.
Remove the water from cashew nuts and almonds. Process it adding the remaining ingredients until obtaining a homogeneous cream.
For the base, simply process all the dry ingredients and then add the coconut oil.
Use this dough to the base, pressing hard with your fingers. Let it "dry" for 15 minutes in the refrigerator.
Add the cream and let it in the fridge for 2 hours, at least. Use more lemon zest to garnish and serve ice cream.
Ingredients
Directions
Remove the water from cashew nuts and almonds. Process it adding the remaining ingredients until obtaining a homogeneous cream.
For the base, simply process all the dry ingredients and then add the coconut oil.
Use this dough to the base, pressing hard with your fingers. Let it "dry" for 15 minutes in the refrigerator.
Add the cream and let it in the fridge for 2 hours, at least. Use more lemon zest to garnish and serve ice cream.
Comments.
Dario
Looks delicious. Right in the beginning of the recipe it’s written: “Remove the water from cashew nuts and almonds.” Do I have to leave the nuts in water before using them? For how long? Thanks. 🙂
Eugênia
Thank you Dario! I just added it to the recipe. Ideally, put them overnight is the better way to make nuts in general soft, resulting in a smoother texture. But if for some reason you skip this step, you can leave them for ~20 minutes in hot water.